June Seasonal Ingredient- VEGAN Summer Berry, Mango & Mint Ice Cream

What a summer recipe I have for you this time! Rather than the standard cake or biscuits for the sweet portion of our seasonal ingredient dishes for June (sorry they’re a bit late!) I decided to make some ice cream for the first time. When I was researching how you make ice cream, was looking for the no-churn recipes as I don’t have an ice cream maker and I read that although the ice cream will still be lovely it won't necessarily be as smooth or as light as if you churned it with an ice cream maker, but nevertheless, I tried it and I’m very happy with the results! 

I tried a simple recipe using just a few ingredients and blending/whizzing them together before freezing…it really is that simple. So, my ice cream is made with frozen summer berry, mango and mint, and I used coconut milk as my “dairy” so that means this ice cream is fully vegan too! I made a small video for you to see how it's made and I've written a proper recipe to follow below.


Ingredients 
Makes 1L of ice cream 

400g Frozen Mango 
250g Frozen Summer Berries 
350ml Coconut Milk 
1 tbsp Golden Syrup 
6 Fresh Mint Leaves, finely chopped

Method

  1. You will need either a blender or food processor for this as we want to make the ice cream as smooth and creamy as possible. Pour the mango and berries into your choice of whizzer, pour over the coconut milk and whizz it on a high speed for a few minutes until all the mango and berries have pulped and you have the consistency of a thick smoothie. 
  2. I used a spoon just to smooth the ice cream around, if I could still feel lumps then I whizzed it for a couple more minutes. Using the summer berries meant that some of the tiny stones from the fruit wouldn’t break down so don’t worry too much about those they’re smaller than a pinhead and you won't choke on them. 
  3. Sprinkle the mint leaves all around the ice cream then spoon 1 tbsp of golden syrup all over the ice cream before whizzing once more until the mint and golden syrup has incorporated. 
  4. Tip the ice cream into a freezer-safe bowl/tub then chill in the freezer for at least two hours before serving. 


Not to toot my own horn, but I think the ice cream looks great for a first attempt! I love the colour, the berries and the mango make a really lovely flavour combination and I was surprised how thick and creamy the ice cream was just using coconut milk and if you’re not into coconut milk but still want dairy-free ice cream, I promise you cannot taste it in the slightest and with that addition of golden syrup to sweeten things up, you can always add a bit more golden syrup if you can still taste the milk, but personally I really like it. I wasn’t 100% sure about the flavour of the mint, I think I had planned a more peppermint flavour but this had an earthy mint flavour that wasn’t exactly what I’d imagined but it’s not bad! 
For the first time making ice cream, I’m really happy with it, now I know how easy it is I’ll definitely be making more and I’ll include recipes as I make them, but if you’ve got room in your freezer for this incredibly simple 5 ingredient vegan ice cream then I know you’ll be grateful of it when that real summer heat hits and the supermarkets sell out of lollies! 

H x 

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